Mandarin & Almond Cake

Mandarin & Almond Cake

Posted by Kim McCosker on

Mandarin & Almond Cake

Serves 12 people


  • 3 mandarins
  • 6 regular eggs
  • 1 cup caster sugar
  • 2 cups almond meal


  • Place the whole mandarins into a saucepan.
  • Cover with water and bring to a gentle boil.
  • Reduce heat and simmer for 1 hour, careful not to let the water evaporate.
  • Cool completely before splitting open to remove the seeds.
  • Using a hand-held blender, purée.
  • Preheat oven to 160°C.
  • Line a 22cm cake tin with baking paper.
  • Using an electric mixer, beat the eggs and sugar on a medium high speed for 8 minutes or until the mixture is thick, pale and tripled in volume.
  • Add the purée and almond meal and fold gently with a large metal spoon until just combined.
  • Spoon the mixture into the prepared tin.
  • Bake for 1 hour or until a skewer inserted into the centre comes out clean.
  • Set aside for 15 minutes to cool.

Recipe Notes

This cake will sink as it contains no flour to hold its rise.

Recipe Video

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